کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7590960 1492097 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Food grade microemulsion systems: Canola oil/lecithin:n-propanol/water
ترجمه فارسی عنوان
سیستم های میکرومولسیون درجه مواد غذایی: روغن کانولا / لسیتین: پروپانول / آب
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this study, the capability of a natural surfactant, lecithin, and the influence of ionic strength, pH, and temperature on some properties of a food grade microemulsion system were evaluated. For this purpose, the pseudoternary phase diagrams of canola oil/lecithin:n-propanol/water microemulsions in the presence of different salts (NaCl and CaCl2), ionic strengths, pHs, and temperatures were constructed. Our findings showed that the presence of salts slightly increased the W/O areas on the phase diagrams, whereas pH variation was not effective on the microemulsion formation. The expansion of microemulsion areas with temperature indicated the greater triglycerides solubilization capacity of lecithin based microemulsions at higher temperatures. These findings revealed the efficiency of lecithin-based microemulsion system for solubilization of triglycerides which can potentially be used for extraction of edible vegetable oils particularly canola oil.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 194, 1 March 2016, Pages 972-979
نویسندگان
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